Method of freezing and preserving drink

ABSTRACT

A method of freezing and preserving a drink comprising steps of obtaining the drink, putting the drink in a container, and pouring liquid nitrogen into the container from an opening of the container, so that the liquid nitrogen spreading to a surface of the drink, wherein the surface of the drink is frozen and becomes a frozen layer due to low boiling point of the liquid nitrogen, and the drink under the frozen layer remains liquid which can be preserved in a low temperature under the frozen layer.

FIELD OF THE INVENTION

This invention relates to a method of freezing and preserving drink, andmore particularly to a method of freezing and preserving drink usingliquid nitrogen.

BACKGROUND OF THE INVENTION

Enjoying cocktails has become a life style for many people. It isrelaxing to have a cocktail in the bar during leisure time. So-calledcocktail uses a distilled wine as a base, together in a predeterminedpercentage with fruit juices, soft drinks, mineral water, liqueurs andother auxiliary drinks, fruits, milk, cream, ice cream, jelly, puddingand other decorative materials.

However, if the cocktail is not being enjoyed right away, the taste canbe adversely affected. Moreover, most cocktails are provided in liquidform, and people are used to it for a long time. Therefore, thereremains a need for a new and improved method to change the serving styleof the cocktail and preserve it.

SUMMARY OF THE INVENTION

Conventionally, if the cocktail is not being enjoyed right away, thetaste can be adversely affected. Moreover, most cocktails are providedin liquid form, and people are used to it for a long time.

In the present invention, a method of freezing and preserving a drinkmay include steps of (a) obtaining the drink in a cup; and (b) pouringliquid nitrogen into the cup so a top layer of the cup is immediatelyfrozen. In step (a), a drink is obtained by mixing a strong alcohol,ingredients (liqueurs and other beverages), spices, seasonings add coloragents and special items according to a predetermined percentage. Thedrink is received in a cup, and the drink can be replaced with otheralcohols, soda, tea, coffee, sparkling water or hand-made drinks.

In step (b), liquid nitrogen is poured into the cup through a topopening thereof, so that the liquid nitrogen can be spread on a surfaceof the drink. Under normal condition, the liquid nitrogen can be filledin a container under high pressure, so the liquid nitrogen can be easilypoured or scooped out.

Comparing with conventional arts, the present invention is advantageousbecause (i) the drink has a frozen layer to keep the drink under thebest taste and condition; (ii) there is no melting ice cubes in thedrink, the taste of the drink will not be changed; (iii) when the liquidnitrogen is evaporated, white smog is formed to generate some visualeffect; (iv) when the frozen layer is opened, some smaller ice cubes areformed on the surface of the drink to enhance the level of drinking; and(v) when the surface of the drink is frozen to form a frozen layer bythe liquid nitrogen, the alcohol at the upper portion can be releasedfrom the frozen layer to avoid high alcohol concentration when the userjust begins to enjoy the drink.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 illustrates a flow diagram of the present invention.

FIG. 2 illustrates a schematic view of the drink in the presentinvention.

FIG. 3 illustrates a schematic view of pouring the liquid nitrogen in tothe cup in the present invention.

FIG. 4 illustrates a schematic view of the surface of the drink beingrapidly frozen in the present invention.

FIG. 5 illustrates a two-dimensional view of the drinking product in thepresent invention.

FIG. 6 illustrates a three-dimensional view of the drinking product inthe present invention.

FIG. 7 illustrates a schematic view of the drinking product in thepresent invention.

DETAILED DESCRIPTION OF THE INVENTION

The detailed description set forth below is intended as a description ofthe presently exemplary device provided in accordance with aspects ofthe present invention and is not intended to represent the only forms inwhich the present invention may be prepared or utilized. It is to beunderstood, rather, that the same or equivalent functions and componentsmay be accomplished by different embodiments that are also intended tobe encompassed within the spirit and scope of the invention.

Unless defined otherwise, all technical and scientific terms used hereinhave the same meaning as commonly understood to one of ordinary skill inthe art to which this invention belongs. Although any methods, devicesand materials similar or equivalent to those described can be used inthe practice or testing of the invention, the exemplary methods, devicesand materials are now described.

All publications mentioned are incorporated by reference for the purposeof describing and disclosing, for example, the designs and methodologiesthat are described in the publications that might be used in connectionwith the presently described invention. The publications listed ordiscussed above, below and throughout the text are provided solely fortheir disclosure prior to the filing date of the present application.Nothing herein is to be construed as an admission that the inventors arenot entitled to antedate such disclosure by virtue of prior invention.

In order to further understand the goal, characteristics and effect ofthe present invention, a number of embodiments along with the drawingsare illustrated as following:

Referring to FIGS. 1 to 3, a method of freezing and preserving a drinkmay include steps of (a) obtaining the drink in a cup; and (b) pouringliquid nitrogen into the cup so a top layer of the cup is immediatelyfrozen. In step (a), a drink (10) is obtained by mixing a strongalcohol, ingredients (liqueurs and other beverages), spices, seasoningsadd color agents and special items according to a predeterminedpercentage. The drink (10) is received in a cup (20) (see FIG. 2), andthe drink can be replaced with other alcohols, soda, tea, coffee,sparkling water or hand-made drinks.

In step (b), liquid nitrogen (30) is poured into the cup (20) through atop opening thereof, so that the liquid nitrogen (30) can be spread on asurface of the drink (10) (see FIG. 3). Under normal condition, theliquid nitrogen (30) can be filled in a container under high pressure,so the liquid nitrogen (30) can be easily poured or scooped out.

The temperature of the liquid nitrogen (30) is very low under normalpressure and when it reaches the surface of the drink (10), it cab berapidly boiled (the boiling point of the nitrogen is −196° C., pleasesee FIG. 4) and will take away a lot of heat, so the surface of thedrink (10) can be frozen immediately to form a solid frozen layer (11).The status underneath the frozen layer (11) is still liquid, so adrinking layer (12) and the solid frozen layer (11) can form a drinkingproduct (4) (see FIGS. 5 and 6).

When in use, the frozen layer (11) can be opened by a spoon or folk, sothe straw can be inserted into the drinking layer (12) to retrieve thedrink (10) (see FIG. 7). The drink (10) can be kept cool without icecubes by using the liquid nitrogen (30) to freeze the drink (10). Sincethere is no melting ice cubes in the drink (10), the taste of the drink(10) will not be changed. Furthermore, in alcoholic beverages, thealcohol concentration is higher in the upper portion of the alcoholicbeverages than lower portion. When the surface of the drink (10) isfrozen to form a frozen layer (11) by the liquid nitrogen (30), thealcohol at the upper portion can be released from the frozen layer (11)to avoid high alcohol concentration when the user just begins to enjoythe drink.

The present invention is to preserve drinks under a frozen condition.The liquid nitrogen (30) will be converted from liquid to gas under roomtemperature, so when it is poured into the cup (20), it can be rapidlyevaporated without residues and it is therefore safe to drink.

According to the embodiments discussed above, the present invention isadvantageous because (i) the drink (10) has a frozen layer (11) to keepthe drink (10) under the best taste and condition; (ii) there is nomelting ice cubes in the drink (10), the taste of the drink (10) willnot be changed; (iii) when the liquid nitrogen (30) is evaporated, whitesmog is formed to generate some visual effect; (iv) when the frozenlayer (11) is opened, some smaller ice cubes are formed on the surfaceof the drink (10) to enhance the level of drinking; and (v) when thesurface of the drink (10) is frozen to form a frozen layer (11) by theliquid nitrogen (30), the alcohol at the upper portion can be releasedfrom the frozen layer (11) to avoid high alcohol concentration when theuser just begins to enjoy the drink.

Having described the invention by the description and illustrationsabove, it should be understood that these are exemplary of the inventionand are not to be considered as limiting. Accordingly, the invention isnot to be considered as limited by the foregoing description, butincludes any equivalents.

What is claimed is:
 1. A method of freezing and preserving a drinkcomprising steps of: obtaining the drink; putting the drink in acontainer; and pouring liquid nitrogen into the container from anopening of the container, so that the liquid nitrogen spreading to asurface of the drink, wherein the surface of the drink is frozen andbecomes a frozen layer due to low boiling point of the liquid nitrogen,and the drink under the frozen layer remains liquid which can bepreserved in a low temperature under the frozen layer.
 2. The method offreezing and preserving a drink of claim 1, wherein the drink is amixture of different drinks.
 3. The method of freezing and preserving adrink of claim 2, wherein the drink is a cocktail made with apredetermined percentage of said different drinks.
 4. The method offreezing and preserving a drink of claim 1, wherein the drink is not amixture of different drinks.
 5. The method of freezing and preserving adrink of claim 1, wherein the liquid nitrogen is stored under highpressure.